Italian Meatball Soup

What up, pre-made turkey meatballs from the Wal-Mart?  What a find, what a find.  I was jazzed when I discovered them; they made this soup easy to the max!  And tasty, too.  And much more point friendly.  Y'all.  Meatballs is high in points.  Just FYI.  

But turkey meatballs aren't.  This particular brand allows you to have 3 meatballs for 4 pp.  I've got about a half a bag of these left and if you think I'm not going to be pulling them out for meatball subs then you are cray. 

I made this soup one night last week; it was nice with the sudden burst of cold weather and kept in the fridge well. You should try it!  But be warned...it might not impress everyone.  The Brandon confessed yesterday when we were having it for leftovers that it was a bit to chunky for his taste.  He ate his grilled ham and cheese, though.  Don't worry, he's not going to starve.    

Italian Meatball Soup
from Framed

2 carrots, peeled and diced
2 stalks of celery, diced
1 small onion, diced
1 tbl of olive oil
2 tbl tomato paste
4 garlic cloves, minced
1 tbl oregano
1 28 oz can of crushed tomatoes in puree 
2 cups of beef broth
1 1/2 cups of water
18 fully cooked turkey meatballs
salt and pepper

Heat oil in a large pot, add the carrots, celery, and onion.  Cook for about five minutes or until soft.  Add the tomato paste, garlic, and oregano. Stir.  

Add tomatoes, broth, and water and bring to a simmer.  Cut meatballs in half and add to soup.  Simmer for ten more minutes and season to taste with salt and pepper.  

Serving size 1 cup (makes about 10)
Points plus 4 

**I did about 4 meatball halves per cup

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